{"id":4653,"date":"2012-11-25T09:04:00","date_gmt":"2012-11-25T09:04:00","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4653"},"modified":"2012-11-25T09:04:00","modified_gmt":"2012-11-25T09:04:00","slug":"knuspriges-huhn-xiangsu-ji","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/25\/knuspriges-huhn-xiangsu-ji\/","title":{"rendered":"Knuspriges Huhn (xiangsu ji)"},"content":{"rendered":"

Zutaten<\/strong>
\n1 H\u00e4hnchen
\n2 EL Reiswein
\n2 Fr\u00fchlingszwiebeln
\n1 St\u00fcck Ingwer
\n1 EL Sichuanpfeffer
\n1 EL „F\u00fcnf-Gew\u00fcrze-Pulver“
\n1 EL Salz
\nErdnu\u00df\u00f6l zum Fritieren
\nZum Reinstippen:<\/em>
\n1 Sch\u00e4lchen S\u00fcsse Sojaso\u00dfe
\n1 TL Salz
\n1 EL schwarzer Pfeffer<\/p>\n

Zubereitung<\/strong>
\nHuhn s\u00e4ubern, wenn n\u00f6tig ausnehmen, abtrocknen.
\nSichuanpfeffer trocken anr\u00f6sten, im M\u00f6rser zerstampfen. Mit F\u00fcnf-Gew\u00fcrze-Pulver und Salz mischen. Das Huhn mit der Mischung mehrmals einreiben, dann in eine Sch\u00fcssel legen. Die restliche Gew\u00fcrzmischung dar\u00fcberstreuen. Zwei Stunden einziehen lassen, dann die Gew\u00fcrze absch\u00fctteln und das Huhn auf einem Teller in den D\u00e4mpfer legen.
\nFr\u00fchlingszwiebeln in Abschnitte und Ingwer in Scheiben schneiden, das Huhn mit Reiswein \u00fcbergie\u00dfen und mit Fr\u00fchlingszwiebeln und Ingwer belegen. Im D\u00e4mpfer auf gro\u00dfer Flamme 20 Minuten d\u00e4mpfen. Gut abtrocknen.
\nDas Huhn in die Friteuse geben. Bei 180\u00b0C frittieren, bis die Haut goldbraun ist. Herausnehmen, das Huhn zerkleinern und auf einem Teller wieder „zusammensetzen“. Den Kopf – so vorhanden – ans Vorderende drapieren.
\nSalz und Pfeffer auf einem Tellerchen mischen. Das Huhn, die Salz-Pfeffer-Mischung und ein Sch\u00e4lchen S\u00fcsse Sojaso\u00dfe servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 H\u00e4hnchen 2 EL Reiswein 2 Fr\u00fchlingszwiebeln 1 St\u00fcck Ingwer 1 EL Sichuanpfeffer 1 EL „F\u00fcnf-Gew\u00fcrze-Pulver“ 1 EL Salz Erdnu\u00df\u00f6l zum Fritieren Zum Reinstippen: 1 Sch\u00e4lchen S\u00fcsse Sojaso\u00dfe 1 TL Salz 1 EL schwarzer Pfeffer Zubereitung Huhn s\u00e4ubern, wenn n\u00f6tig ausnehmen, abtrocknen. Sichuanpfeffer trocken anr\u00f6sten, im M\u00f6rser zerstampfen. Mit F\u00fcnf-Gew\u00fcrze-Pulver und Salz mischen. Das … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5,43,6],"tags":[76],"class_list":["post-4653","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-geflugel","category-hauptgerichte","tag-huhn","item-wrap"],"yoast_head":"\nKnuspriges 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September 2014","format":false,"excerpt":"Zutaten 1 gro\u00dfes H\u00e4hnchenfilet 2-3 EL Chili\u00f6l 2 EL Sojaso\u00dfe 1 EL Zucker 2 EL Essig 2 EL Sesampaste 3 EL ger\u00f6steter Sesam ger\u00f6steter und gemahlener Sichuanpfeffer Sesam\u00f6l 4 Fr\u00fchlingszwiebeln Zubereitung Das H\u00e4hnchenfilet s\u00e4ubern, mit kaltem Wasser aufsetzten und auf mittlerer Flamme ca. 15- 20 Minuten kochen bis es eben\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4653","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=4653"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4653\/revisions"}],"predecessor-version":[{"id":4654,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4653\/revisions\/4654"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4653"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4653"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4653"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}